Classic Beef Wellington
Traditional dish · British
A quintessential British dish featuring a tender beef fillet coated in pâté and duxelles, wrapped in puff pastry, and baked to golden perfection.
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Ingredients
- Beef fillet1 kg
- Puff pastry500 g
- Mushrooms (e.g., cremini or button)500 g
- Shallots2
- Garlic2 cloves
- Prosciutto12 slices
- Chicken liver pâté100 g
- Egg yolk1
- Dijon mustard2 tbsp
- Olive oil2 tbsp
- Butter2 tbsp
- Fresh thyme1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Sear the beef fillet on all sides in a hot pan with olive oil until browned. Let it cool completely. Brush with Dijon mustard.
- 2
Prepare the duxelles: finely chop mushrooms, shallots, and garlic. Sauté in butter with thyme until all moisture has evaporated. Season with salt and pepper. Let cool.
- 3
Lay out plastic wrap. Arrange prosciutto slices overlapping to form a rectangle. Spread pâté evenly over the prosciutto. Cover with the cooled duxelles.
- 4
Place the cooled beef fillet at one end of the duxelles-covered prosciutto. Use the plastic wrap to tightly roll the prosciutto, pâté, and duxelles around the beef, forming a neat cylinder. Chill for at least 30 minutes.
- 5
Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it on the pastry. Trim excess pastry.
- 6
Brush the edges of the pastry with egg yolk. Wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry and decorate if desired. Chill for another 30 minutes.
- 7
Preheat oven to 200°C (400°F). Brush the entire Wellington with egg yolk. Score the top lightly with a knife.
- 8
Bake for 20-25 minutes for medium-rare, or until the pastry is golden brown and cooked through. Let rest for 10 minutes before slicing.
